White Chocolate, Tahini and Sesame Scrolls

So I know this sounds too fancy and gourmet, but stick with me.

Think of the tahini as a peanut butter situation, and the black sesame as some random little spinkle on top. And then multiply the yumminess by 100%, because that's how good these are. The nuttiness of the tahini cuts through the sickly sweetness of the white chocolate, and the result is this sticky, moreish bite of amazingness.

Recipe- makes 5 scrolls

Ingredients

1 batch of white bread dough

80g white chocolate

50g tahini

2 tbs milk

2 tsp black sesame seeds

While the bread dough is proofing the first time, melt the chocolate in the microwave then stir in the tahini. Mix to a paste, then set aside.

Grease a round cake tin, or line a tray with baking paper.

Roll out the risen dough into a 30 cm by 20cm rectangle. Spread the chocolate mixture evenly over the top, getting right to the corners. Tightly roll the rectangle into a cylinder, then cut into as many scrolls as you would like (I made 5, but you could easily get 6-8 out of this amount). Place cut side up on your tray/tin, then leave to rise for 30 minutes.

Preheat oven to 180°C, or 350°F.

Once the scrolls have risen, brush with the milk then sprinkle the sesame seeds over the scrolls.

Bake for 25-30 minutes or until golden brown. Leave to cool for a few minutes in the pan, then move to a wire rack to cool completely.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Medium	​5	20 minutes	25-30